- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 440 kcal
Quick summary
“Light ground chicken meatballs seasoned with citrus zest and fresh herbs, browned with precision in the skillet. They are served over a velvety puree of white beans blended with fresh basil, cheese, and nuts.”
What you need to know
- Panko flour with egg provides light support and prevents the chicken breast from drying out during cooking.
- The lemon zest adds a striking aroma to the dough without altering the texture of the ingredients.
- Processing white beans with olive oil and basil creates a consistent and protein-rich creamy base.
Ingredients
Main
- g Ground chicken breast
- cup Panko (Japanese breadcrumbs)
- unit Large egg
- cloves Garlic
- unit Red onion
- tablespoons Fresh parsley
- teaspoon Sicilian lemon zest
- teaspoon Salt
- teaspoon Ground black pepper
- tablespoons Extra virgin olive oil
- cans Cooked and canned white beans
- cup Fresh basil
- clove Garlic
- cup Pine nuts or walnuts
- cup Grated Parmesan cheese
- tablespoons Sicilian lemon juice
- cup Water or vegetable broth
- cup Extra virgin olive oil
- Salt and black pepper
Instructions
Principal
- In a large bowl, combine the ground chicken, panko, egg, 2 minced garlic cloves, grated onion, parsley, lemon zest, 1/2 teaspoon of salt, and black pepper. Mix gently with your hands until incorporated, avoiding overworking the meat.
- Form 12-16 meatballs the size of a golf ball. Make sure they all have a uniform size for even cooking. Place them on a plate and set aside while preparing the pan and the puree.
- Heat 2 tablespoons of olive oil in a large skillet (that can go in the oven, if you wish to finish in the oven) over medium-high heat. Add the meatballs and brown on all sides, about 5-7 minutes in total. They do not need to cook completely at this stage.
- While the meatballs are searing, prepare the puree. In the food processor, add the drained white beans, basil, 1 garlic clove, pine nuts (or walnuts), parmesan, lemon juice, 1/4 cup of water or vegetable broth, and 1/4 cup of olive oil. Process until you get a smooth and creamy puree.
- Season the puree with salt and black pepper to taste. If it is too thick, add more water or broth, one tablespoon at a time, until the desired consistency is reached. The puree should be light and easily spreadable.
- Remove the meatballs from the skillet and set aside. Add the white bean purée to the same skillet, spreading it evenly. Place the golden meatballs back over the puree, organizing them beautifully in the pan.
- Cover the skillet with a lid (or aluminum foil if it goes to the oven) and cook over medium-low heat for 10-12 minutes, or until the meatballs are cooked through and the puree is heated. Serve immediately, decorating with fresh basil leaves.
Chef's tips
- Moisten your hands with cold water to shape the meatballs without the ground meat sticking to your palm.
- Brown the meatballs without moving them in the first minute to seal the crust and retain the round shape.
- Rinse the white beans in running water to eliminate the brine before beating in the food processor.
Variations
- Oven-baked version: distribute the meatballs on a greased baking sheet and bake at 200°C for 18 minutes until golden brown.
- Version with rustic sauce: add peeled tomatoes to the skillet after browning the meatballs and serve over the mashed potatoes.
- Intense green pesto version: increase the basil to two cups and blend with extra olive oil for vibrant coloring.
Substitutions
- The ground chicken breast can be replaced by ground chicken thigh or ground turkey meat in the same measure.
- White beans can be substituted with skinless cooked chickpeas for an equally velvety texture.
- The pine nuts or walnuts can be substituted with unsalted roasted cashews or sunflower seeds.
How to store
Store the meatballs and the puree in separate airtight containers in the refrigerator for up to 3 days. Reheat the meatballs in a covered pan with a tablespoon of water and the puree in a bain-marie or microwave on medium power.
Can it be frozen?
Meatballs can be frozen raw on a baking sheet and packed in bags for up to 3 months, or already fried for 2 months. White bean puree freezes well for up to 2 months in a sealed container. Thaw under refrigeration.
What to serve with
Harmonizes with mixed green salad with cherry tomatoes, white rice with sliced almonds, or sautéed vegetables.
Frequently asked questions
Is it possible to prepare the meatballs in the air fryer?
Yes, bake in the preheated basket at 190°C for 12 to 14 minutes, shaking halfway through to brown evenly.
How to prevent ground chicken breast from getting dry in meatballs?
The combination of beaten egg with panko absorbs and retains internal moisture during quick searing in the skillet.
Should the white bean puree be served hot or cold?
Can be consumed warm or at room temperature; to reheat, stir over low heat with a drizzle of olive oil.
How to adjust the consistency of the puree if it becomes excessively thick?
Add warm filtered water or vegetable broth gradually, blending in a food processor until the desired fluidity is reached.
